The effects of jaggery as described by Randy Mosher in his book Radical Brewing:
"The East Indians treasure a beautifully creamy, partially refined sugar from the sap of certain palm trees. Golden in color and congealed into blocks the size and shape of a fez hat, jaggery resembles maple sugar in taste, and aroma, except perhaps with some buttery accents...As with all fully fermentable suagrs, jaggery has the effect of lightening up the texture of a beer, and adds nice soft caramelly maple notes."
The effects of jaggery as described by Randy Mosher in his book Radical Brewing:
"The East Indians treasure a beautifully creamy, partially refined sugar from the sap of certain palm trees. Golden in color and congealed into blocks the size and shape of a fez hat, jaggery resembles maple sugar in taste, and aroma, except perhaps with some buttery accents...As with all fully fermentable suagrs, jaggery has the effect of lightening up the texture of a beer, and adds nice soft caramelly maple notes."
Ingredients:
- 8.5 lb (3.9 kg) 70% English pale ale malt
- 2.0 lb (0.90 kg) 17% jaggery, added to kettle
- 1.5 lb (0.68 kg) 13% malted wheat
- 2.25 oz (0.64 kg) Northdown 5% a.a. (90 min)
- 4.0 oz (113 g) East Kent Goldings 7.5% a.a. (5 min)
- 1.0 tsp (3 g) fenugreek (ground) (5 min)
- English Ale Yeast
Specifications:
Yield: 5 gallons (19 L)
Original Gravity: 1.076
ABV: 6.5-7.3%
IBU: 63
Directions:
Maturation: 8 to 12 weeks
Extract & Mini-Mash Recipe
- 5.25 lb (2.4 kg) 60% pale dry extract
- 2.0 lb (0.90 kg) 23% jaggery (added to kettle)
- 1.4 lb (0.68 kg) 13% malted wheat
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